. The Boston Cooking School magazine of culinary science and domestic economics. SCALLOPED OYSTERS.—Toast to a crisp 2 slices of white bread. Break in pieces,and place in a deep dish. Add f cup of cracker crumbs, £ cup melted butter l|teaspoons salt, 1 even teaspoon of Bells Seasoning, h cup hot water and mixthoroughly. Place in bottom of shallow buttered baking dish a thin layeF of breadcrumbs, then a layer consisting of i pint of oysters, 2 tablespoons of ovster liquor,and 2 tablespoons of cream or milk. Cover with the dressing compounded as another half pint of oysters, 2 tablespo
. The Boston Cooking School magazine of culinary science and domestic economics. SCALLOPED OYSTERS.—Toast to a crisp 2 slices of white bread. Break in pieces,and place in a deep dish. Add f cup of cracker crumbs, £ cup melted butter l|teaspoons salt, 1 even teaspoon of Bells Seasoning, h cup hot water and mixthoroughly. Place in bottom of shallow buttered baking dish a thin layeF of breadcrumbs, then a layer consisting of i pint of oysters, 2 tablespoons of ovster liquor,and 2 tablespoons of cream or milk. Cover with the dressing compounded as another half pint of oysters, 2 tablespoons of oyster liquor, 3 tablespoons ofcream or milk, evenly distributed. Sprinkle with browned buttered cracker 30 minutes. OF YOUR GROCER. The smaU, or 10c can will flavor the dressing for 100 meat, game, fish or poultry; the large, or 25c can for 300 lbs. The 1-lb. and5-lb. cans are purchased by all first-class hotels and restaurants. FOR SAUSAGES, USE BELLS SAUSAGE SEASONING Put up in 25c and 50c cans; 6, 12 and 25 lb. boxes; 50, 75 and 100 lb. 38 Buy advertised goods —do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE strips (lardoons) of fat salt pork. Or,the pieces of pork may be put into thecasserole. Dredge the meat with flourand cook it in a frying pan with a littlesalt pork or bacon fat, olive oil orbutter, until nicely browned, thentransfer the meat to a casserole, turna pint of hot water or white broth intothe frying pan to melt the glaze fromthe pan, then turn the liquid over themeat, cover the dish and let cook inthe oven about an hour. In the meanwhile prepare as many small onions asthere are persons to serve, let theseboil half an hour or longer, then drain,rinse in cold water and drain again,when they are ready for the ready five or six potato balls foreach service, let these be about oneinch in diameter; also have tiny carrots,one each, or several slices of largercarrots for each service. These alsoshoul
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
